Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

It’s almost shameful posting another pasta recipe so soon, but this was just too good to wait (and yes, normally I would sit on my hands for a few days so i didn’t seem pasta-crazed, which I obviously am). Regardless, I love broccoli rabe with pasta, and the egg pappardelle I found at Trader Joe’s was fantastic.  Together, this dish was delectable, and worth a little carbo shame. This is probably in my top 5 favorite pasta dishes ever.

Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts
Serves 4
Recipe by Bon Appétit via Epicurious

Here’s what I used:

  • 4 tbsp extra-virgin olive oil, divided
  • 3 garlic cloves, peeled, flattened
  • 1 medium onion, chopped
  • 4 ounces diced pancetta
  • 1 tsp fennel seeds, crushed
  • 1/4 tsp dried crushed red pepper
  • 1 large bunch broccoli rabe, stems sliced 1/2 inch thick, tops cut into 2-inch pieces
  • 1 cup chicken broth
  • 8 ounces dried pappardelle pasta
  • 1 cup freshly grated Pecorino Romano cheese, plus additional for serving
  • 1/2 cup pine nuts, toasted
  • salt, pepper

Here’s what I did:

  1. Bring a large pot of water to boil.
  2. Heat 2 tbsp olive oil in large saute pan over medium-high heat. Add the crushed red pepper flakes and the garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic.
  3. Add onion, pancetta, and fennel seeds to saute pan and cook until the onion is tender and the pancetta begins to brown, about 8 minutes.
  4. At this point, salt the pasta water and drop the pasta. Cook for 10 minutes (or to package directions for al dente).
  5. Add the broccoli rabe stems and cook for 4 minutes, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add the chicken broth. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
  6. Add the pasta to the saute pan with the broccoli rabe and stir over low heat to combine for a minute or two. Stir in remaining 2 tbsp oil, 1 cup cheese, and pine nuts. Season to taste with salt and generous amount of pepper.
  7. Transfer to shallow bowls and serve with additional cheese.
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2 thoughts on “Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts

  1. Dallas says:

    This gives me pasta cravings!!! I made Rabe with Tortellini (whole wheat) but it didn’t look this good. Great photography.

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